Lomo de cerdo a la sartén con berenjena y tomates

Ingredientes

• Sea salt
• 1 large eggplant (diced with skin on)
• 1 large brown onion (sliced)
• 1 teaspoon coconut oil
• 1 teaspoon ghee
• 400 g pork tenderloin (sliced or diced)
• 1/4 cup water
• 2 medium tomatoes (diced)
• 2 large cloves garlic (diced)
• 2 tablespoons Tamari (or coconut Aminos)
• 1 tablespoon red or white wine vinegar (lemon juice can also be used)
• Pinch of salt
• Parsley to garnish
• Extra coconut oil and ghee for frying eggplant

Preparación

1. 1

   Sprinkle diced eggplant with a little sea salt and set aside. Salt helps to draw out some of the moisture from the eggplant flesh, making it less oil-hungry.

2. 2

   Heat a teaspoon of coconut oil in a large frying pan or a skillet over medium heat. Add onion, season with a pinch of salt, and cook for 7-8 minutes until softened and golden. Remove to a bowl.

3. 3

   Turn the heat to high. Add another dollop of coconut oil and ghee and add the pork meat in two batches as to not overcrowd the pan. Cook for 2 minutes each side and remove to a plate.

4. 4

   Pour 1/4 cup water in the frying pan to deglaze it and stir through to scrape off some of the sticky pork bits and juices, transfer the liquid to the bowl with the onions.

5. 5

   Add another teaspoon each of coconut oil and ghee and bring the heat to medium-high. Add the diced eggplant, toss through the oil, and cover with a lid. Cook for about three minutes, then uncover and add a little more coconut oil and ghee. Stir and cover again, cook for a further 2-3 minutes.

6. 6

   Then add garlic, tomatoes, cooked onions with the pork juices, tamari sauce or coconut aminos (whichever one you're using), vinegar and stir through. Then add the pre-cooked pork, mix through and cook for 4-5 minutes over medium heat, stirring occasionally. Season with another pinch of salt if needed. Garnish with fresh parsley.